Ingredients
For the salad:
- 2 large chicken breasts, about 400–450 g
- 4 large eggs
- 6 slices bacon
- 1 large avocado, diced
- 2 cups cherry tomatoes, halved
- ½ small red onion, thinly sliced
- 4 cups romaine lettuce, chopped
- ½ cup feta cheese, crumbled
- 2 tbsp fresh chives, chopped
- 1 tbsp fresh parsley, chopped
- Salt and black pepper, to taste
For the dressing:
- 3 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp honey or maple syrup
- 1 small garlic clove, minced
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Cook the eggs: Place eggs in boiling water and cook for 9–11 minutes. Cool in ice water, peel, and cut into halves or quarters.
- Cook the chicken: Season chicken with salt and pepper. Cook in a lightly oiled skillet over medium heat for 5–7 minutes per side, depending on thickness, until cooked through. Rest for 5 minutes, then cut into bite-size pieces.
- Cook the bacon: Fry bacon until crispy. Drain on paper towels and crumble or chop.
- Prepare vegetables: Chop the romaine, halve the tomatoes, slice the red onion, and dice the avocado.
- Make dressing: Whisk olive oil, lemon juice, Dijon mustard, vinegar, honey, garlic, salt, and pepper until smooth.
- Assemble: Add lettuce to a large bowl. Arrange chicken, bacon, eggs, avocado, tomatoes, onion, and feta over the top.
- Finish: Sprinkle with chives and parsley. Drizzle with dressing just before serving and gently toss.
Nutrition Estimate
Per serving (1/4 recipe):
- Calories: ~520 kcal
- Protein: ~38 g
- Carbohydrates: ~14 g
- Fat: ~35 g
- Fiber: ~6 g
- Sugar: ~5 g
Nutrition varies depending on the size of the chicken, avocado, bacon, feta, and amount of dressing used.
Nutritional Benefits
- Chicken & eggs: Excellent sources of protein and provide important vitamins and minerals.
- Avocado: Provides fiber and mostly unsaturated fats.
- Tomatoes: Provide vitamin C, potassium, and the antioxidant lycopene.
- Romaine: Adds folate, vitamin A, vitamin K, and fiber.
- Olive oil: Provides monounsaturated fat.
- Herbs and vegetables: Add flavor and micronutrients without many calories.
Q&A
Can I make this salad ahead of time?
Yes. Prepare the ingredients separately and refrigerate. Add avocado and dressing just before serving.
Can I use leftover chicken?
Absolutely. Grilled, roasted, or rotisserie chicken works well.
Can I replace the bacon?
Yes. Try turkey bacon or simply leave it out.
What can I use instead of feta?
Blue cheese, goat cheese, or cheddar are good alternatives.
How can I make it lower-carb?
The salad is already relatively low in carbohydrates. Use a sugar-free dressing and omit the honey if desired.
How long does it keep?
Undressed salad can keep for about 2–3 days in the refrigerator. Once dressed, it is best eaten the same day.
Is it suitable for meal prep?
Yes—store the lettuce, chicken, eggs, vegetables, cheese, and dressing in separate containers for the best texture.